NUTRIENT COMPOSITION TABLES

FACT: According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

NUTRIENTS(per 100g)

LIQUID*/FROZEN

DRIED

WHOLE EGGS

YOLK

SUGARED YOLK

SALTED YOLK

SALTED WHOLE EGGS

WHITE

WHOLE EGGS

YOLK

STABILIZED WHITE

PROTEIN - g

12.33

15.53

13.87

14.07

10.97

10.20

48.05

33.63

84.08

MOISTURE - g

75.81

56.44

51.23

50.87

67.83

88.17

2.78

3.08

5.48

FAT - g (total lipid)

9.95

25.6

22.82

22.93

10.07

0

43.9

59.13

0.32

ASH - g

0.91

1.62

1.13

10.37

10.3

0.6

4.13

3.51

5.61

CARBOHYDRATE - g

1.01

0.81

10.95

1.77

0.83

1.04

1.13

0.66

4.51

GLUCOSE - g

0.25

0.16

0.1

0.07

0.07

0.25

0.56

0.23

0

CALORIES - kcal

147

269

307

275

138

48

592

669

376

CHOLESTEROL - mg

372

991

917

912

387

0

1630

2307

0

All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised).
Version Current: May 2016. Internet: https://ndb.nal.usda.gov/ndb
*Nutrient values for liquid eggs may include a small variation from frozen eggs.

FACT: According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

VITAMINS(per 100g)

LIQUID*/FROZEN

DRIED

WHOLE EGGS

YOLK

SUGARED YOLK

SALTED YOLK

SALTED WHOLE EGGS

WHITE

WHOLE EGGS

YOLK

STABILIZED WHITE

NIACIN - mg

0.103

0.031

0.037

0.027

0.077

0.093

0.34

0.083

0.773

RIBOFLAVIN - mg

0.523

0.563

0.523

0.427

0.443

0.423

1.977

1.257

3.710

B12 - mcg

1

1.9

1.64

1.61

1.21

0.03

2.96

5.11

0.20

PANTOTHENIC ACID - mg

1.57

3.437

3.287

3.167

1.26

0.147

5.55

9.063

0.67

VITAMIN A - IU

570

1469

1103

1043

497

0

999

1590

0

THIAMIN - mg

0.067

0.223

0.14

0.14

0.06

0.023

0.183

0.387

0

PYRIDOXINE (B6) - mg

0.188

0.412

0.398

0.402

0.226

0.005

0.499

0.742

0.032

FOLATE - mcg

87

151

174

112

69

10

119

209

0

VITAMIN E (alpha-tocopherol) - mg

0.72

2.24

2.25

2.28

0.8

0

3.88

4.81

0

VITAMIN D - IU

105

238

123

126

61

0

331

417

0

LUTEIN + ZEAXANTHIN - mcg

471

904

967

712

417

20

835

1133

20

All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised).
Version Current: May 2016. Internet: https://ndb.nal.usda.gov/ndb
*Nutrient values for liquid eggs may include a small variation from frozen eggs.

FACT: According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

MINERALS(per 100g)

LIQUID*/FROZEN

DRIED

WHOLE EGGS

YOLK

SUGARED YOLK

SALTED YOLK

SALTED WHOLE EGGS

WHITE

WHOLE EGGS

YOLK

STABILIZED WHITE

CALCIUM - mg

62

134

124

113

55

8

244

289

101

IRON - mg

1.74

4.55

3.7

3.4

1.71

0.04

7.2

9.56

0.18

MAGNESIUM - mg

9

11

10

7

9

11

34

26

82

PHOSPHORUS - mg

193

420

404

414

186

13

629

1040

104

POTASSIUM - mg

135

121

105

111

128

169

540

264

884

SODIUM - mg

128

67

70

3487

3663

169

476

149

1299

ZINC - mg

1.32

3.17

3.06

2.87

1.3

0.07

3.15

7.73

0.13

COPPER - mg

0.053

0

0.012

0.121

0.064

0.032

0.203

0

0.128

MANGANESE - mg

0.032

0.078

0.08

0.065

0.033

0.007

0.058

0.185

0

SELENIUM** - mcg

37.2

56.4

53.5

56.9

30.4

9.2

164.7

139.3

192

All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised).
Version Current: May 2016. Internet: https://ndb.nal.usda.gov/ndb
*Nutrient values for liquid eggs may include a small variation from frozen eggs.
**Selenium may vary in different areas of the U.S.

FACT: According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

LIPIDS(per 100g)

LIQUID*/FROZEN

DRIED

WHOLE EGGS

YOLK

SUGARED YOLK

SALTED YOLK

SALTED WHOLE EGGS

WHITE

WHOLE EGGS

YOLK

STABILIZED WHITE

SATURATED total - g

3.382

8.615

7.11

7.159

3.178

0

15.069

20.334

0

14:0 MYRISTIC

0.032

0.083

0.104

0.073

0.039

0

0.144

0.198

0

16:0 PALMITIC

2.435

6.211

5.127

5.184

2.297

0

10.811

14.773

0

18:0 STEARIC

0.87

2.249

1.822

1.841

0.82

0

3.974

5.177

0

MONOUNSATURATED total - g

3.905

9.956

8.885

9.07

4

0

16.726

23.377

0

16:1 PALMITOLEIC

0.213

0.545

0.527

0.543

0.26

0

0.877

1.345

0

18:1 OLEIC

3.648

9.331

8.259

8.438

3.697

0

15.729

21.855

0

20:1 EICOSENOIC

0.022

0.058

0.058

0.064

0.029

0

0.098

0.143

0

POLYUNSATURATED total - g

1.892

4.827

3.856

3.733

1.627

0

8.314

10.32

0

18:2 LINOLEIC

1.564

4.009

3.154

3.068

1.324

0

7.049

8.674

0

18:3 LINOLENIC

0.054

0.124

0.112

0.102

0.044

0

0.247

0.281

0

18:4 MOROCITIC

0

0

0

0

0

0

0

0

0

20:4 APACHIDONIC

0.181

0.49

0.4

0.397

0.17

0

0.711

0.978

0

20:5 TIMNODONIC (EPA)

0

0

0

0

0

0

0

0

0

22:6 DOCOSAHEXAENOIC

0.049

0.135

0.129

0.112

0.046

0

0.199

0.253

0

TRANS FAT - g

0.054

0.098

0.115

0.116

0.09

0

0.265

0.346

0

All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised).
Version Current: May 2016. Internet: https://ndb.nal.usda.gov/ndb
*Nutrient values for liquid eggs may include a small variation from frozen eggs.

FACT: According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

AMINO ACIDS(per 100g)

LIQUID*/FROZEN

DRIED

WHOLE EGGS

YOLK

SUGARED YOLK

SALTED YOLK

SALTED WHOLE EGGS

WHITE

WHOLE EGGS

YOLK

STABILIZED WHITE

ALANINE - g

0.72

0.811

0.703

0.71

0.607

0.658

2.706

1.751

5.313

ARGININE - g

0.812

1.091

0.917

0.947

0.7

0.625

3.071

2.336

4.812

ASPARTIC ACID - g

1.302

1.503

1.337

1.333

1.113

1.159

5.02

3.31

7.291

CYSTINE - g

0.288

0.274

0.227

0.24

0.24

0.288

1.07

0.588

2.044

GLUTAMIC ACID - g

1.649

1.942

1.69

1.697

1.417

1.48

6.388

4.263

11.496

GLYCINE - g

0.432

0.476

0.417

0.42

0.363

0.391

1.623

1.043

3.085

HISTIDINE - g

0.322

0.399

0.353

0.353

0.273

0.263

1.202

0.861

1.872

ISOLEUCINE - g

0.661

0.78

0.697

0.697

0.56

0.559

2.434

1.701

5.023

LEUCINE - g

1.11

1.351

1.18

1.187

0.94

0.936

4.15

2.908

7.172

LYSINE - g

0.929

1.182

1.033

1.033

0.793

0.76

3.339

2.469

5.076

METHIONINE - g

0.4

0.375

0.36

0.32

0.303

0.396

1.495

0.858

3.204

PHENYLALANINE - g

0.675

0.689

0.607

0.61

0.577

0.658

2.53

1.472

5.181

PROLINE - g

0.497

0.615

0.547

0.55

0.42

0.409

1.832

1.326

3.098

SERINE - g

0.983

1.301

1.137

1.133

0.85

0.797

3.773

2.814

6.078

THREONINE - g

0.555

0.706

0.627

0.62

0.483

0.453

2.129

1.545

3.665

TRYPTOPHAN - g

0.192

0.223

0.19

0.19

0.226

0.176

0.775

0.39

1.266

TYROSINE - g

0.535

0.682

0.507

0.597

0.463

0.446

1.981

1.422

3.309

VALINE - g

0.816

0.908

0.79

0.793

0.673

0.73

2.991

1.934

6.17

All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised).
Version Current: May 2016. Internet: https://ndb.nal.usda.gov/ndb
*Nutrient values for liquid eggs may include a small variation from frozen eggs.